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Tartra
Parmigiano-Reggiano Pudding

Ingredients:

3 medium eggs
1 cup Parmigiano-Reggiano cheese
2 cups half-and-half
1/2 tsp salt
2 oz butter
2 leaves fresh sage
1 inch branch of fresh rosemary

Region: Piemonte

Instructions:

Preheat oven to 320 degrees.

Whip eggs and salt; add Parmigiano, half-and-half and mix well. Saute sage and rosemary in 1/2 oz of butter until butter turns brown. Remove herbs and pour butter into the egg mixture. Portion the mixture into 6 small buttered ramekin aluminum containers (about 6 oz per ramekin).

Bake in a bain-marie (water bath) in a 320 degree oven for 30 minutes. Turn ramekin over, remove souffle and serve warm.

Serves 6.

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